Water bath canning is a method of food preservation that involves filling canning jars with your chosen food, submerging them in boiling water for a specific time, and sealing the jars during the process. This method saves space and energy by using a pressure canner instead of a special pot.
To water bath can a Nesco or Carey canner, place the jars upside down in the canner that is already heating up. The steam will warm the jars, saving space and energy. Wash the jars in the dishwasher and leave them there until ready to be filled. Place the clean jars upside down in a large pot with 2 or 3 inches of hot water.
The Carey Smart Canner DPC-9SS electric pressure cooker has a user manual available for free PDF download. This step-by-step guide will help you make salsa using the Nesco canner, whether you’re new to using the canner or just need a refresher.
In this step-by-step guide, you will clean your jars, fill the canner, place your jars, heat the canner, process your jars, and remove and cool your jars. The Carey Smart Canner easily water bath cans by boiling the water in the cooking pot and then lowering your jarred goods into the boiling water.
In summary, water bath canning is a convenient and efficient method for preserving high-acid foods like fruits, pickles, and tomatoes.
📹 Water bath canning jam in my Carey electric canner
📹 Water Bath Canning in the Carey / Chard – Smart Canner & Cooker
Now I have to warn you… The National Center for Home Food Preservation NCHFP Which is an offshoot of the United States …
The main thing is the ETL passed the Carey canner. It means it can do what the manufacturer claims. It can vent 10 mins before setting the time. It can achieve & maintain 10lbs & 15lbs psi. It can do 4 quarts, which fills the requirement for being called a pressure canner. You know, 50 YEARS ago, the USDA & NCFP disapproved canning with a steam canner. Now, 50 years later they say it’s okay. I don’t have 50 years to wait for them to approve the Carey. The proof is in the people who can in it & are still alive! Another thing the USDA & NCFP drug their feet about is the redundant sterilization. When I first started canning I couldn’t understand why I had to sterilize jars & lids when they’re headed for a boiling waterbath or pressure canner, which of course, sterilizes the food AND JARS AND LIDS. Finally, 100 years later Ball tells the USDA, hey, according to our studies, pre-sterilizing is NOT NECESSARY. Oh, and by the way Ball adds, one doesn’t have to heat the lids. And yet, every article I watch, they all say, “sterilize EVERYTHING, even your ladle & knife. Of course you still have to wash the jars with soap & water. Perhaps keep them warm, too, so they won’t crack from shock. But you don’t have to sterilize them, only to re-sterilize them in the final process. Some of us actually do NOT have a dish washer. I know it sounds outrageous but I don’t have a dish washer. I guess I could sterilize them in my Instant Pot, but why do it when it’s not necessary. I know the Nazi Canners would have a fit.
This has probably been stated below already, but if you just found this article for the first time you NEED to know that the new manual clearly states that you CANNOT WATER BATH CAN USING QUARTS. PINTS ONLY otherwise the water level is way too high. This is a great canner but I believe that previous versions of the owner’s manual were not very clear. Thank you.
Also, you can STEAM CAN quarts with much less water and get the same result as a Water Bath. Steam Canning and Water Bath canning use the same times. This canner Steam Cans beautifully. In fact, I use this WB/Steam feature (while I am prepping the rest of my ingredients) to sterilize the jars again. My jars are already sterilized from the dishwasher but then they are protected and stored for 1 day to 2 weeks and thus can use a quick 3-5 steam to clean and heat them again. That’s just me being over cautious. 😎 Just a few tips for new users.